Gluten-Free Almond Tartlets Recipe an iconic Scandinavian pastry. (2024)

Gluten-Free Almond Tartlets a slightly crisp and soft decorative cookie almond flavored cookie. Indeed, they are a traditional vintage Scandinavian favorite. Serve with the decorative side up or fill them with fresh berries and whipped cream. In Sweden, they are Mandelformar. In Norway, they go by the name of Sandbakelse (roughly translated as sand cakes). They are such a versatile cookie. Not only will these be on my Christmas table but they will also end up being served on December 13th, Sankta Lucia.

Gluten-Free Almond Tartlets:

Consequently, it is hard to believe that the holiday season is here again. While this year is certainly one for the history books, it also makes me want to connect to the past. Needless to say, there is something so nostalgic about holiday baking as it ties us to our families. In all honesty, the holidays are a walk down memory lane. It specifically, wakes up our memories of years past. We remember baking with our grandmothers, mothers, and others we spend Christmas with.

In other words, it is kind of like the Charles Dickens, story of a “Christmas Carol”. It harkens us back to yesteryear with warm with a wistful yearning to reconnect with those no longer living. Of course, it creates new memories with those we love who live with us. Therefore, it also represents Chrismas Present. In any case, we hope the things we create this year will be remembered by our families in the future.

Checkout Monkfruit Sweetener Facts and Recipes and Cassava Flour Information blog posts. Amazon carries monkfruit golden and white. Either monkfruit would be acceptable in this recipe.

Gluten-Free Scandinavian Tartlets

Ingredients:

• 1 cup butter
• 3/4 cup monkfruit sweetener
• 1 egg
• 1/4 tsp almond extract
• 2 cups flour
• 1 cup almond flour

Directions:

First preheat the oven to 350 F. Second, oil the tins. Thirdly, cream together butter and monk fruit until well blended. Fourthly, beat the egg and almond extract into the butter mixture. Finally, blend together the cassava flour and almond flour. Finally, blend the flour a little at a time into the egg mixture. Scrape down the sides of the bowl. Make sure the ingredients are thoroughly combined. Place a small ball of cookie dough into each tin (about the size of the bottom of the tin see picture). Next, press into the bottom and sides of the pan. Remove any excess dough. Place the tins onto a cookie sheet and place them into a preheated oven. Lastly, bake for 12- 15 minutes. Allow them to cool slightly before trying to remove. Remove tarts by tapping them gently on the bottom.

Chef’s Tip

Indeed, these cookies should have indents in them to place whipped cream and fruit if desired. These cookies can be eaten as is or turned over and filled.